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Mahura recipe or mix vegetable is one of the dishes of Mahaprasad that is served to Lord Jagannath in the Lord Jagannath temple of Puri, Odisha. It is one of the divine bhoga (prasad) from chhapan bhoga of holy temple of Puri, Odisha. Lord Jagannath is offered Mahura daily.

Mahura recipe or mix vegetable, after offered to Lord Jagannath becomes Mahaprasad. Lots of vegetables, ghee, coconut, and spice paste used to prepare the dish. This is a very simple preparation but its very tasty and the smell is quite ecstatic. This dish is an authentic Odia recipe. A very famous temple style dish prepared without onion and garlic. It goes well with steamed rice or with ghee rice.

This is a small initiative to try my best to prepare this dish. It is absolutely difficult to prepare the same as Goddess Laxmi prepares for Lord Jagannath but I tried my best. The vegetable ingredients are absolutely brilliant. The aroma and taste is quite interesting too.

So, try the divinely delicious recipe of “Mahura” at your home and share your experience with

me. So, I am sharing the recipe below.

Mahura Recipe or Mix Vegetable

Recipe by Pinky ShonaCourse: MainCuisine: OdishaDifficulty: Medium




Prep time



Cooking time



Mahura Recipe or mix vegetable is one of the dishes of Mahaprasad that is served to Lord Jagannath in the Lord Jagannath temple of Puri, Odisha.


  • Pumpkin- 1 cup

  • Raw banana- 1 no

  • Brinjal- 1/2 cup

  • Yam- 1/2 cup

  • Radish- 1 no

  • Colacasia- 3 nos

  • Grated coconut- 5 tbsp

  • Nadi (badi)- 1/2 cup

  • Turmeric powder- 1 tsp

  • Salt as per taste

  • For paste
  • Mustard paste- 1 tbsp

  • Fennel seeds- 1 tsp

  • Dry red chillies- 4 nos

  • Ginger- 1 inch

  • For tempering
  • Ghee- 2 tbsp

  • Panch phoran- 1 tsp

  • Dry red chillies- 2 nos

  • A pinch of hing


  • First wash the vegetables and cut all the vegetables in small size.
  • Boil them with water with turmeric powder and salt.
  • Now make a fine paste of mustard seeds, fennel seeds, dry red chillies and ginger.
  • When the veggies are semi cooked add the paste, then cook it for 3 – 4 minutes till the vegetables will be cook properly.
  • Then add the grated coconut and nadi into it and mix properly.
  • For tempering, heat ghee in a pan. Add panch phoran, red chillies and hing.
  • When it crackles, add the boiled vegetables and mix everything properly.
  • Then sprinkle some grated coconut on the top of the cook vegetables.
  • Now switch off the flame and now its ready to serve hot.


  • Soak the mustard seeds, fennel seeds, red chillies and ginger for 30 minutes before making paste.

If you liked the dish then try our saga besara recipe, an authentic Odisha dish served to Lord Jagannath

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